Recipe: Vegan Creamy Collards

Updated: Feb 26


a bowl of cooked collard greens on a white tile countertop

These ultra-creamy vegan collard greens are oh-so-simple. The oat milk and smoked paprika balance the bitterness of the collards for a one-pot dish that's comforting and delicious.


Recipe note: My recipes are intended to be straightforward guides for the home cook or baker to replicate with minimal fuss. However, keep in mind that recipes are just guides. A multitude of factors can affect how a recipe comes out - from the freshness and quality of your base ingredients to the ambient temperature and humidity. In particular, I recommend upgrading your spices if you are able, as there is a marked taste difference when you are using fresh, single-origin spices. For the best results when following a recipe, taste as you go and be sure to pay attention to any visual or tactile cues included in the instructions. For new sourdough bakers, start here.


This post is part of a paid partnership with Califia Farms. We frequently use and enjoy their plant-based milks and other products at home.

Vegan Creamy Collards

Makes 3-4 servings

You need one large pot or pan, a small bowl, and a cutting board for this recipe

Note: To make gluten-free you can substitute gluten-free oat flour for all-purpose flour and tamari for soy sauce (1:1 substitutions). Califia Farms Oat Barista contains no gluten.


Ingredients:

2 tablespoons olive oil

1/2 large white onion

3 cloves garlic

1/2 teaspoon smoked paprika

1 teaspoon soy sauce

2 large bunches of collard greens

1 and 3/4 cups Califia Farms Oat Barista

2 tablespoons all-purpose flour

Salt and pepper to taste



Instructions:


1. Prep your vegetables: Roughly chop half of a large white onion into 1/2 inch pieces. Peel and roughly chop 3 cloves of garlic. Clean and de-stem the collards. Cut collard leaves into 2-inch pieces.


2. In a large pan or wide-bottomed pot, heat 2 tbsp olive oil over medium-high heat.


3. Add the chopped onion and saute until translucent, 3-5 minutes.


4. Add the chopped cloves of garlic, 1/2 tsp smoked paprika, and 1 tsp soy sauce. Saute for 1 minute.


5. One handful at a time, add in the chopped collards. Stir and saute for about 1 minute between handfuls so the greens have time to soften. Once all of the collards have been added, continue to saute for 1-3 additional minutes to ensure that all of the leaves have softened.


6. To the pan, add 1 and 3/4 cups Califia Farms Oat Barista. Use a spatula to scrape up any sticky bits from the bottom of the pan and deglaze it, incorporating the toasted spices, garlic, and onion into the liquid.


7. Turn the heat to low and cover with a lid. Simmer gently on low for 15-20 minutes, stirring occasionally until collards reach your desired tenderness.


8. Remove the lid from the collards and in a small bowl mix 2 tbsp of flour with a few large spoonfuls of the liquid from the bottom of the pan to make a thick mixture. Mix it well and then pour it into the pan and stir to incorporate. This will thicken the oat milk into a rich, creamy pan gravy for the collards.


9. Add salt and pepper to taste and stir well.


10. Remove the collards from the heat and serve warm in a bowl with the pan gravy. Garnish with additional smoked paprika to add a pop of color and flavor.

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